OK, it’s a quiche. Unlike the 80s book, “Real Men” do eat quiche and in fact it’s a great guy dish that lends itself to numerous variations and “whatever-is-in-the-fridge” convenience. Vegetable-egg-cheese-meat bakes come to us from the part of France that was once Germany, twice. This gives it a Baron von Liechtenstein meets Julie Child personality. Quiche is generally made in a pie crust, but can be prepared over hash brown potatoes, sliced bread or phylo dough. These variations, stylish or hearty, are great hunting camp preparations as well as Sunday Brunch polite. Vary the vegetables according to season and availability.
Ingredients:
1/4 cup diced onion
1/2 cup yellow summer squash, peeled & cubed
1/2 cup green summer squash, peeled & cubed
4 eggs
2 cups plain yogurt
1/4 cup salsa, pick your favorite
1 tsp sea salt
1 1/2 cups Monterey Jack cheese, grated
1 tbs. fresh herbs*
1/4 cup olive oil
Directions:
Sautee squash pieces in olive oil until al dente. Set aside.
Whisk eggs, yogurt, salsa, herbs and salt until light and frothy.
If using commercial piecrust, follow directions on package.
Place squash pieces in pie pan.
Pour egg mixture over vegetables.
Bake at 425 degrees for 12 minutes; reduce heat to 350, bake for another 30 minutes.
To test for doneness, insert table knife in center, if it removes clean quiche is done.
Let rest for 15 minutes before slicing.
* Specific cheeses and herbs have natural flavor pairings. With Jack cheese, we like fill, mozzarella with oregano, cream cheese with tarragon, and Swiss with spinach.